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Category Archives: Wines – French

Robin’s Birthday Lunch

18 Wednesday Sep 2019

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Basmati rice, Birthdays, Brunch, Brunch with Robin, Capers, Carrots, Chef Bacquet, Classic Herb Blends, Copper River Salmon, Dinner at Bacquet's Restaurant, Dinner For Robin, Dinner with Marnie, Ethnic Foods, Food - French, Food Photos, French - Bacquet's Restaurant, French Foods, French Wines, Green Salad, Greens, Housemade Pasta, Housemade Salad Dressing, Housemade Sauces, Housemade Soup, Pasta, Photos, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Whats For Lunch?, Wines - French

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Bacquet's Restaurant


Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.

Menu

House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing

Delicious!

French Onion Soup

Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust

Salmon with Pasta and Capers

Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice

Birthday Lemon Cheesecake

Chocolate Mousse

An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.

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Bacquet’s Restaurant In Eagle

19 Friday Jul 2019

Posted by Bob and Robin in 5-Stars, Appetizers, Bacquet's Restaurant, Baguette, Balsamic Vinegars, Beef, Boise Adventures, Brioche, Carrots, Classic Cuisines, Classic Sauces, Coquilles St. Jacques, Cream Sauces, Dessert, Dinner at Bacquet's Restaurant, Dinner With Robin, Ethnic Foods, Food Photos, French Foods, French Wines, Garlic, Green Salad, Merlot, Photos By: Bob Young, Photos By: Robin Young, Restaurant Reviews, Restaurants, Scallops, Squash, Vegetables, What's For Dinner?, Wines - French

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Bacquet's Restaurant, Escargot, Fois Gras


OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

Robin is happy with the food.

House Salad and Dressing.

Escargot in Garlic Butter

Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir

Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot

Opera Cake with Almond and Chantilly Cream

Chocolate Mousse with Chantilly Cream

We were treated to this awesome port. Thank you Chef Franck and Michelle!

Glass of port

Robin and Chef Franck Bacquet

Bob and Michelle Bacquet discuss photos and port.

Specials board

Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

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Fine Steaks at Ruth’s Chris in Boise

20 Friday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Caesar Salad, Chicken, Creamed Spinach, Dinner at Ruth's Chris, Dinner With Robin, Food Photos, Greens, Idaho Chicken, Idaho Potatoes, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Ruth's Chris Steak House, Salad, Spinach, What's For Dinner?, Wines - French

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#RuthsChris
19Nov2015_1_Ruth-Chris_Dinner-SignAh yes! Once again a really good steak dinner at Ruth’s Chris. Good chicken also. Good service. Polite service. Great food. One of the better restaurants in Boise that ranks a definite 5-Star rating. Kids are welcome, but you also need deep pockets. Happy Hour from 4 – 6 with specials at that time only. Here are some photos of our visit and hopefully you will get an idea of the superb food. Cheers. Here is a link to Ruth’s Chris Steak House, their Menu and their Happy Hour Menu.

Robin is checking the extensive wine selection.

Robin is checking the extensive wine selection.

The wine we had with our dinner. Went very well with everything we had.

The wine we had with our dinner. Went very well with everything we had.

Open with a Caesar Salad.

Caesar Salad
fresh crisp romaine tossed with romano cheese and a creamy Caesar dressing. shaved parmesan cheese and black pepper

Ruth's Chris is known for their steaks and here is why. Robin had this. Too big. Brought some home.

Filet
the most tender cut of corn-fed Midwestern beef

Ruth’s Chris is known for their steaks and here is why. Robin had this. Large servings. Brought some home.

I had the chicken. Again,  large serving. Brought some home.

Stuffed Chicken Breast
oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

I had the chicken. Again, large serving. Brought some home.

Creamed Spinach for a side dish. Delicious.

Creamed Spinach

Good side dish served family style. Delicious.

Scalloped Potatoes was really good, too.

Au Gratin Potatoes

was really good, too.

There is a reason they call this Chocolate Sin Cake. Very rich!

Chocolate Sin Cake

There’s a reason they call this Chocolate Sin Cake!

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Sunday Dinner

15 Sunday Nov 2015

Posted by Bob and Robin in Beef, Brocolli, Butternut Squash, Buy Idaho, Captain's Shack, Dinner For Robin, Dinner With Robin, Idaho Beef, Idaho Polenta Floriani, Local Markets, Photos By: Bob Young, What's For Dinner?, Wine and Food, Wines - French

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Bob and Robin Halloween 1

And a good Sunday dinner! Not the standard chicken, mashed potatoes and peas. This time beef, corn and vegetables. And a good 2012 Chateau Haut-Bages Liberal. It was a good one. The polenta was an Idaho product and so was the beef.

Idaho Polenta Spinach and Butternut Squash Casserole T-Bone Steak with Sauteed Mushrooms and Red Wine Reduction with Shallots

Idaho Creamy Polenta

Spinach and Butternut Squash Casserole

T-Bone Steak
with
sauteed mushrooms, red wine reduction with shallots

2012 Chateau Haut-Bages Liberal Pauillac

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Crab Strudel – A Different Strudel

14 Sunday Jun 2015

Posted by Bob and Robin in Blue Crab, Captain's Shack, Dinner At The Captains Shack, Dinner For Robin, Dungeness Crab, Hard To Find Recipes, Herbs and Spices, Idaho Greens, Photos By: Bob Young, Prep Work, Salads, Salmon, Seafood, Shell Fish, Strudel, What's For Dinner?, Wines - French, Wines - Idaho

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Blue Crab, crab, dungeness crab, garlic scapes, phyllo, shell fish, strudel


19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-CleanedOh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,

…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

And from About (dot) com,

Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.

The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.

The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.

Cooking the green onion mixture.

Cooking the green onion/garlic scape mixture.

Mix the crab mixture with the cooked green onion/garlic scape mixture.

Mix the crab mixture with the cooked green onion/garlic scape mixture.

Brush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.

Brush the phyllo dough – single sheet – with butter and lightly dust with fresh bread crumbs. Handling the phyllo dough can be a challenge. Take your time and make sure the sheets are cold, but not frozen.

1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.

1″ wide row of the crab mixture is placed on the phyllo dough. Roll into a “tube” carefully.

The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

Crab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!

Crab Strudel
Salmon Pasta Salad

The final product of all your hard work. Hope you like it! With the strudel, we had a 2009 Cold Springs phren/ology Riesling and a 2014 Domaine Saint Nabor Gris de Gris. Both wines went very well with the strudel.


And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).

Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

This is an East coast Blue Crab.

This is an East coast Blue Crab.

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Robin’s 32nd Anniversary of her 39th Birthday!!

18 Thursday Sep 2014

Posted by Bob and Robin in Ahi Tuna, Appetizers, Beer and Food, Caesar Salad, Celebrations, Chandler's Steak House, Classic Cuisines, Classis Sauces, Dinner With Family, Dinner With Robin, Idaho Beef, Idaho Chefs, Joseph Swan Vineyards, Kobe Beef, Oysters, Party Time, Photos By: Bob Young, Restaurants, Restaurants To Try, Seafood, Spanish Wines, Special Dinners, What's For Dessert?, What's For Dinner?, Wine and Food, Wine Dinners, Wines - California, Wines - French, Wines - Idaho

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Chandlers, kobe beef, oysters, tuna


17Sept2014_1_Robins-71st-BDay_Chandlers-FrontWhen one reaches a given year, let’s say 60 or there abouts, one really should celebrate ones birthday over several days. And one should have plenty of food and wine! I do believe that Robin had just that this year!! Happy Birthday, Honey! Let’s start the celebration on Sunday, September 14 with a dinner that Marnie and Mac made. Thanks to Sophia and Chris, too, for helping with this event. Look what we had.

Mac's 2010 Mead!

Mac’s 2010 Mead!

Some pretty good IPA.

Some pretty good IPA.

All the makings for some really good tacos. Pork, onions and tomatoes. Along with salsa and avocado.

All the makings for some really good tacos. Pork, onions and tomatoes. Along with salsa and avocado.

And add some grilled flank steak and one has a delicious taco.

And add some grilled flank steak and one has a delicious taco.

Stuffed Peppers for a side dish.

Stuffed Peppers for a side dish.

And Robin really likes Marnie's Carrot Cake. (So do the rest of us!)

And Robin really likes Marnie’s Carrot Cake. (So do the rest of us!)

Then we had to rest for a while after eating all of this. This is the Birthday Rule: When it is your time to celebrate, YOU get to choose where you want to go for dinner. Any place in town. U-Pick-It! Robin chose Chandler’s Steak House this year. Good Choice. Look at this spread, and they knew it was her Birthday! Thank-You for a great dinner. The food, The Staff and the Wine were all super!

Robin at out table studying the Wine List.

Robin at out table studying the Wine List.

We did have some great wine.

We did have some great wine.

And it went very well with our dinners.

And it went very well with our dinners.

Start with these two delicious wines. Went very well with our seafood appetizers.

Start with these two delicious wines. Went very well with our seafood appetizers.

And now some awesome dessert wines.

These two also went quite well with the appetizers.

Raw Oyster Selection

Pacific Oysters
Freshly shucked oysters on the half shell, served on shaved ice with housemade mignonette sauce.
Kumomoto, Humbolt Bay, CA
Shigoku, Willapa Bay, WA

TOWER OF TUNA Fresh ahi and hamachituna, diced and towered  with avocado, tomato, red onion, red chili,  ginger, and sesame seed vinaigrette with Asian  sesame crisps.

Tower of Tuna
Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with
Asian sesame crisps.

Now for these two awesome red wines with our entrees. Great choice!

Now for these two awesome red wines with our entrees. Great choice!

CHANDLERS CAESAR SALAD Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese  crouton and white anchovy.

Chandler’s Caesar Salad
Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese crouton and white anchovy.

American Kobe Beef Snake River Farms crosses the premiere Japanese Wagyu breed with American Black Angus to create the American Kobe beef. This richly marbled beef is considered to be America’s best grade.

American Kobe Beef
Snake River Farms crosses the premiere Japanese Wagyu breed with American Black Angus to create the American Kobe beef. This richly marbled beef is considered to be America’s best grade.

Veal Picatta  Scallopini cuts of fresh veal in a lemon, butter and caper sauce, served with broccoli  raabe and orzo with sundried tomato

Veal Picatta
Scallopini cuts of fresh veal in a lemon,
butter and caper sauce, served with broccoli
raabe and orzo with sundried tomato

An awesome dessert wine.

An awesome dessert wine.

Chocolate Volcano Cake with Grand Marnier Whipped Cream and Hot Fudge Sauce

Chocolate Volcano Cake
Grand Marnier Whipped Cream and Hot Fudge Sauce

FRESH FRUIT COBBLER  Fresh, seasonal fruit baked in a vanilla crust with house-made cinnamon ice cream

Fresh Fruit Cobbler
Fresh, seasonal fruit baked in a vanilla crust
with house-made cinnamon ice cream

So there you have it. Several awesome meals. Here’s to next year!! Cheers.

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Cruise Night At The Buzz

13 Wednesday Aug 2014

Posted by Bob and Robin in Classic Cuisines, Dessert, Dinner With Friends, Dinner With Robin, Ethnic Foods, French Foods, Greens, Grilled Vegetables, Italian Food, New Zealand Food, Party Time, Photos By: Bob Young, Salads, Spanish Food, Vegetables, What's For Dinner?, Wines - French, Wines - Italian, Wines - New Zealand, Wines - Spanish, Wines - Tuscan

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Buzz, Cruise Food, The Buzz Coffee and Wine, Wine, Wine Dinner Buzz Bistro


08July2014_2a_The-Buzz-Remodeled_New-Growler-Beer-Wine-AreaThe wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.

Beef Carpaccio ()Celebrity Lines), Italy 2011 Zonin Valpolicella 14% alc a good wine with this salad [16]

Beef Carpaccio (Celebrity Lines), Italy
2011 Zonin Valpolicella
14% alc a good wine with this salad [16]

Chilled Peach Soup (Royal Caribbean) Spain 2011 Tierras Guindas 13.5% alc. a super good wine with this super good soup [17]

Chilled Peach Soup (Royal Caribbean) Spain
2011 Tierras Guindas
13.5% alc. a super good wine with this super good soup [17]

BBQ Sweet Potato Salad (Carnival) New Zealand 2013 Wild South Sauvignon Blanc 1.5% alc really6 a super good wine particularly with this entree. [18]

BBQ Sweet Potato Salad (Carnival) New Zealand
2013 Wild South Sauvignon Blanc
12.5% alc really a super good wine particularly with this entrée. [18]

Jamaican Jerk Chicken (Princess) Spanish 2001 LAN Rioja 13.5% alc. another superb wine paired well with the spiciness of the chicken. [18] (notice the bread?)

Jamaican Jerk Chicken (Princess) Spanish
2001 LAN Rioja

13.5% alc. another superb wine paired well with the spiciness of the chicken. [18]
(notice the bread?)

Cream Brule (Royal Caribbean) France 2013 Bila-Haut 13.5% alc. a good match with the Cream Brule [18]

Crème Brûlée (Royal Caribbean) France
2013 Bila-Haut

13.5% alc. a good match with the Crème Brûlée [18]

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Boise Foodie Meet-Up: Bodovino Wine Bar

28 Saturday Dec 2013

Posted by Bob and Robin in Antipasto, Appetizers, Baguette, Boise Adventures, Boise Foodie Meet-Up, Party Time, Photos By: Bob Young, Pizza, Tapas, What's For Dinner?, Wine and Food, Wine Tasting, Wines - French, Wines - German, Wines - Idaho, Wines - Italian

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bodovino, Bodovino Wine Bar, Tastings Wine Bar, wine bar


28Dec2013_1_Foodie-MeetUp-Bonovino_Card-FrontOn December 28, the Boise Foodie Meet-Up group – see their link in the sidebar – visited Bodovino Wine Bar (an excellent website!) and the experience was a good one. Good food, really good service and a unique venue. You purchase a “card” with some dollar amount, and then you can visit up to 144 different wines (see photos below) and get whatever wine you desire and whatever amount you wish, 1oz, 3oz or 5oz. Each wine and each amount has a different price and they range from $1.00 to $12.00 (the highest I found).
The tapas that we had was very good. A nice selection of cheese, pasta (pizza) and antipasti. They have a full selection of menu items, including salads and sliders, and all seem to be reasonably priced. Overall – a good experience. I will rate them 4-Stars out of 5-Stars. The room that we were in, there are several, was very noisy and loud. Otherwise, good. We will probably return. Please enjoy these photos. You will get some idea of the ambiance and of the tapas. Cheers!!

"Still Life"

“Still Life”

Wine Bar overview.

Wine Bar overview.

Some of the 144 available wines. A unique idea for dispensing the wine.

Some of the 144 available wines. A unique idea for dispensing the wine.

French Cheese Selection

French Cheese Flight

Charcuterie Plate

Charcuterie Plate

"Baguette and Cheese"

“Baguette and Cheese”

Northend Pizza

North End Flatbread

43.624890 -116.214093

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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